jayt90

It should respond well to sous vide, maybe 140 F for .5 hr. Then add a sauce and a side like corn or smashed potatoes.

I like the looks of it,and the mating with saffron. At its best, salt cod will have a slightly rank or forbidden flavor. From drying in the sun.

I'm surprised to hear about difficulties in finding salt cod. In Ontario it is in many stores with a minority ethnic clientele: Portuguese, Italian, Caribbean, and transplanted Newfies or Maritimers. That accounts for a lot of demographics here. I wouldn't be surprised to find salt cod in Northern Alberta, where thousands of east coast workers migrate to the tar sands oil refineries. I'll try pil pil soon, when I get salt cod with skin on.

The packaged fillets need to be de-salted for about 24 hr. Way above somewhere Linda suggested tasting a bit raw to see if they're ready, with a slight salty taste. The skateboard type may need 2 - 3 days soaking, with several changes of water. I once paid a big price for a Gaspe board, soaked 2.5 days, forgot about it, and it was spoiled 2 or 3 days later when I got to it. I have stayed with the pliable refrigerated fillets ever since. Anyone have recipes including the skin? It is so gelatinous I hate to discard it.

How did you brown them? I would try 25 minutes sous vide with herbs, then carefully brown one side in foaming butter. If that failed, I'd have to wonder about the history of the fish, perhaps poorly frozen then thawed quickly.

It may be a thin, delicate mornay. Start with a thin bechamel, and finish with very white grated cheddar or Reggiano.

You can try something different, to complement the sweetness. Maybe pan fry slices in duck fat.

Check it when it reaches 185 F. Some will be done then, others need another hour or 200 F

I have heard this for years and never quite comprehended . To me, the sea smells fishy. .

You are doing everything right for a fillet several days old. I would just add kosherIng while defrosting. A salt rub followed by fresh water rinse will freshen it. Sometimes I do this for chicken, too. Also, you can talk to the meat manager at Costco. Maybe they need to retrain the morning stocker in that area. It is possible they should have rejected the whole box of cod on that day.

The small roast will be fine for stock, with lots of vegetables and something for gelling, maybe a pig's trotter or chicken wings, and carcass. The pork can then go into comfort food dishes, like chili or biryani.

115F to 125F is not going to kill parasites. I'm happy with 140 F , just when the flesh starts to flake. A heated plate and a warm sauce completes the safety illusion for me.

I am able to pressure cook delicacies such as fish, pasta, chard or kale, even lobster, if I watch the time carefully, and cool down immediately under a stream of water. The dry steam heat will penetrate quickly and evenly to the center, unlike sous vide, which penetrates slowly, and leaves me with fish that is somewhat raw, or vegetable stems too stiff. Broiling can be uneven, and may leave the center half cooked; the juices for a quick sauce are lost in the vapor. To be frank, I find sous vide is a trendy fad. Beef spare ribs for 72 hours sv is more plan-ahead than I can handle, but great for bragging. I am just as happy with beef spare ribs PC'd for 50 minutes finished under the broiler. Guests or non believers are amazed, and thankful that the kitchen did not blow up or burn down!

I was in the same situation two years ago. I cranked the oven to 500 F, did dressing on the side, and aimed at a temperature of 165-170 F breast or thigh. It took about 2.5 hours, and was a very satisfying deep golden brown.

I like your use of sirloin. When beef prices are high, it is at least reasonable,and often on special.

I think it is sirloin, possibly top sirloin, select grade, lots of flavor but inclined to be slightly tough. My mom would make a fast Swiss steak with sirloin or round, not well marbled at all. The meat would be seasoned with a thick layer of AP flour, while the pan heated up. That was a thick bottom Wear Ever aluminum, with a few warps from excessive heat over the years. The steak, whole or in chunks, was pan fried quickly in a bit of beef tallow, and the sauce thickened when the meat was medium. There was enough flour on the meat to thicken a nice pan gravy. Any leftovers could be reheated in a braise, but mom's fans (dad and two boys), liked the quick minute steak best.

Oxidation definitely reduces heat content in Dijon mustards. Keene's and Coleman recommend mixing their mustard flours with water, a little at a time, for heat. Origin of mustard makes quite a difference, too, as much of Dijon four originates in Saskatchewan. What is Everclear?

I thought you might have purchased the Max Burton induction all purpose disc.

I have used a Fagor Duo 6 litre, similar except straight sides and two settings, 15 psi (which is better than any stand alone PC), and 11 psi, which works better for soft foods such as salmon. My only problems with Fagor are the flimsy steamer insert, too close to the bottom, and the heat transfer bottom plate, which will scorch rice or other carbs if I am not careful. All the Fagors work on induction without the extra disc. You may want to return yours, or use it as a lid on other pots. The recipe should work; allow extra time (8 or 9 min.) if the flesh is very firm, and the thickness 1" or so. Start timing when you hear a slight steam hiss from the lid. I believe the steam release used in the recipe[e is simply turning the control all the way left (off), heat off, and waiting for a normal release, around 3 minutes. Water cooling scared me too, but sometimes you need it, say for seafood. It works, and seems to be safe, if you use oven mitts. I bought a $3. stainless steel steamer insert in an Asian store which keeps the food 1.5" above the water. Some bamboo inserts should work, too. My most surprising discovery was steaming 2 1.5 lb lobsters, 8 - 9 minutes, no worries about squealing or piercing, and piping hot but not soggy or overcooked.

I have heard complaints about the Searzall: too small footprint. I use a Weber chimney, half filled with red hot charcoal lumps. This will apply incredible heat to one or two steaks at a time. Each side about one minute, or else constant flipping until a crust forms, maybe 90 seconds.

Why not cure your own brisket with a custom rub. It will penetrate about 1" per week depending on temperature,and you won't have to worry about secret tenderizers, or erythorbates or excess time in a brine. Excessive nitrite or time can stiffen the meat. Ruhlman and Polcyn would be a good reference, but there are lots more. Some of the Agriculture extension programmes are useful.

The chimney is small, unwieldy, and hellishly hot. Using Heston's quick turnover method (flip the steak, chop or burger every 30 seconds) I can grill two strip loins or one large Porterhouse (for two). It's a practical home method to achieve steak house grill temperatures.

Perhaps you should factor in the amount cooking and juice run off in the 7 - 8 hour cold smoking. What internal temperature is reached? If there is partial cooking of protein, collagen and fat from, say, 110 F smoke, then the sous vide can use less time, and minimal temperature. I'm also curious about the minimal salt level in the brine cure. Offhand I can't think of of any cold smoke recipes that go easy on the salt, although I'm not too familiar with the concept. Maybe you are entering an unknown or unproven area.

Do you need sous vide for this? Vegetables cut to uniform size and placed in a Ziploc freezer bag, then simmered for 45 minutes, should be similar.

I just did a 0.5" sirloin tip 45 minutes @125 F and it was fine, left just enough redness to allow searing in butter. I don't get all these lengthy sous vides, which I would never wait for.